Brown onions and meat in butter until golden, add garlic and soften - do not let it burn as it will go bitter
Add the curry powder and continue frying for a short while to let the meat absorb the butter and to release the curry flavours.
Add the port, the pineapple with its juice, the sultanas and the apples and bananas. Let it simmer for a short while to extract the juices from the fruit then add the rest of the ingredients. Test the flavour as you slowly add the curry and clear the palate with some of the Port.
Simmer for a couple of hours, checking that it does not dry out or burn. If it gets too dry, add a little water (not too much at a time. A curry should not be "thickened", just reduced).
This is delicious served immediately but even better if it is left if kept till the next day to allow the flavours to develop. Keep in the fridge overnight and reheat gently.

I serve "Honeyed Milk" with curry. Dissolve two tablespoons of honey in a little hot water and then add a liter of milk and a few iceblocks. It cools the curry sting.

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